Los Angeles daily herald., 1887-07-30
DAILY HERALD.
SUMNER DRINKS.
what shc Thirsty Are Cooling
off with.

Il
il drinking. l guess it's mint
julcp."
Eyes, it's a mint julep, but not one
- Is penerally called for. That julep
ID made Of sherry, and we generally
usc whisky for juleps. It's new
drink, and with whom the idea origin
ated can't say, but it has become
very popular, especially during lunch
time. Some young fellows have
christened it, making themselves its |
sponsor"
i" And what name was given?"
"sThe Latest l was not present |
when the ceremony took place, but
like all other new things it had gone
the rounds, and all barkeepers are up |
TO the times. If you want one just
call for The Latest
TThen give me one of The Lat
This conversation took place in one
Of the principal barrooms during
lnnch hours yesterday. The new
drink Of julep made of sherry is pleas
ant.
Continuing the mixologist said:
"With the change of the season there
is change in drinks. have within
the past two months noticed decline
in whisky drinking Some Of the old
timers have gone back on straight
entirely. Heretofore in summer the
old-timers called for mint julep, and
always requested an extra dash of
whisky to make it little stiff, but
nowadays they want the julep made
Of sherry.
"The sour mash customers have
also fallen Off this season. Sour mash
was always favorite summer bever-
ase to the regular whisky customer
To be candid with you can't tell why
Of late old whisky
CUSTOMERS HAVE CHANGED.
A good barkeeper always knows what
his customer wants without asking !;
hut, upon my word, here of late |
have been surprised to hear men who
drank whisky like water call for a
glass Of milk with little gin in it.
Occasionally we have a call for milk
punch made of Santa Cruz rum. The
moment man calls for it know who
his physician is. There is one doctor
who prescribes it to his patients as a
tonic, and have not yet heard sim
gle man say that it has not done him
some good"
"And who is the medical gentleman
that you are alluding TOP"
''Dr. Joseph Jones, one of the best
i'm the land"
"In winter the regular customer
calls for his hot whisky punch of ap-
p2ejack, while others stick to straight
at all seasons of the year, with lit
tie seltzer behind it. The fancy man,
just to give himself chance to be
different from anyone else, wants
lump Of sugar in his. Taking it all
around the ruling drinks in cool
weather are whisky, whisky punches
and cocktails"
"-ind in summer do the drinkers
change!"
"Yes." When the warm season
sets in, about June Is, we generally
bring out our long glasses, such as you
see over there. They are ured for
lemonades, sherry cobblers, mint
juleps, milk punches and nectarines.
Nectarine is new drink to the bar
keeper, and is only called for during
lunch time by the youth. The prin-
cipal drink called for during lunch
hours in summer is milk punch, and
in fact, more whisky is consumed
through the medium Of milk punches
than is sold in any other form. So
popular have milk punches become of
late that many Of the barrooms
have been compelled to purchase pat
ent shakers for mixing. But you can
safely rely ON the fact that not half
the whisky has been drunk during the
past two months than at any time
since have been keeping bar in New
Orieans-fifteen years. Now, do not
imagine that / am speaking from my
own experience in this place. l have
interviewed almost every barkeeper
who tends bar in the principal houses,
and they all agree that this is the
MOST DISASTROUS WHISKY SUMMER.
That New Orleans has experienced
within the past fifteen years"
lis there much call for beer in sum-
mcr?"
"Well, no: none of the principle
baxrooms sell much beer either winter
or summer. Very few people care to
pay Is cents for glass of beer when
they can obtain the same thing ON
draught for nickel"
At this moment the barkeeper was
called off to attend customer. After
supplying the customer he returned to
where the writer stood, and, continu-
ing said: "There's q man who in
summer time drinks straight or julep,
taking no less than ten drinks daily.
Now he comes in about five times a
day, and calls for julep made of
sherry"
The principal beer saloons were Wis.,
tied about 3 O'Clock in the afternoon,
and they were all being pretty well
patronized. The barkeepers we're con-
versed with, and they all agreed that
more beer was being consumed at pres
ent than ever before.
The head barkeeper OF one of the
largest beer saloons in the city was
made the subject Of the writer's atten-
ti0n for few moments.
He said: 1--WE are doing very little
business in the forenoon, in fact al
most nothing until noon, and then
the customers commence to come and
continue until midnight. Our busiest
time is from 2 o'clock in the day until
IL o'clock (midnight). We do very
little while the free lunch houses are
serving lunch, but after lunch then
start.
"New Orleans has always had a
good run of
BEER DRINKERS,
but within the past year the number
l,as increased enormously. Before
that time very few young men drank
her, the drinking being chiefly
nm0ng the Germans. Now the young
American has become Germanized,
md, like the regular German, drops
Il during the day and takes his glass
- lager to cool off with. The increase
in beer drinking among the populace